All of my cakes and pies are made in a 6″ (3″ deep) springform pan. This pan can be found online or in Michael’s Craft Stores. Be sure to have your 40% OFF coupon when you go to purchase it at Michael’s. This pan has a rim where the cake batter is difficult to remove. I have found that a denture brush (found in any drug store) is a very easy way to clean this rim.
I received an e-mail today with a question about spraying nonstick cooking spray into a skillet when the skillet is on the stove. If you use a gas stove/oven, this can be dangerous and I recommend that you remove the skillet from the stove/oven before spraying. Nonstick cooking sprays contain an alcohol based propellant which is flammable. I use an electric stove/oven with no flame and have never had a problem. It is always best to read the directions on any product prior to using.
Well, the first six episodes of ANN’S TABLE FOR TWO are complete. The full shows can be seen on Mondays at 5:00 pm and Fridays at 10:00 am on Longmeadow Community TV. (See video clips from these shows on this website.) My very special thanks to Don Holland for underwriting all six shows. And to Dave Bartlett (station manager of LCTV), Doug Pas (cable access coordinator), Bryon Kozaczka (program director), and Tracey Durant (project coordinator). These are some of the nicest people I have ever come in contact with. They were all most helpful in my attempt to make the show a success…and they made me feel like I am actually good at this! Forgive me for all the mistakes I made. There was no ‘cut, let’s do it over’. When I made a mistake…we kept going. I forgot to eggwash the Raspberry Cheese Danish, I know I did some blubbering during a few of my stories and/or tips, and I really did burn my mouth on the Tomato Frittata. I am sure I will become less nervous as we continue. For now, just think of the show as ‘Lucille Ball meets Julia Child’.
There is one thing I know I forgot to mention. Sundried tomatoes come in a large jar and I usually chop and measure out the remaining tomatoes (two tablespoons each) and freeze them for future use. I freeze the portions in paper lined muffin tins for about 25 minutes, then place them in a freezer bag until I need them. I also said that I keep the remaining cream of chicken soup in the fridge for up to one week. This never happens. After two days, it goes in the freezer. Again… nothing stays in my freezer for more than three months.